These are some fantastic candies made with a lemon mint ganache center. The spearmint was pretty strong, so if it's not your favorite flavor then you may want to consider cutting back to about 35 leaves.
The centers were perfectly creamy. Couldn't have asked for a better batch of ganache.
The centers were perfectly creamy. Couldn't have asked for a better batch of ganache.
Ingredients
- 140g heavy cream
- Zest of one lemon in long strings (removed with vegetable peeler)
- 45 mint leaves, finely chopped
- 60g clear corn syrup
- 90g butter, very soft (but not melted)
- 940g white chocolate, melted and tempered (30ºC)
- 120g lemon juice, heated to 40ºC
- Dark chocolate, tempered for dipping (about two pounds, give or take)
Directions
- Combine the cream, lemon peel, mint leaves, and corn syrup in saucepan. Bring to a boil.
- Remove from heat. Cover and let sit for five minutes. Remove the lemon peel. Allow to cool to 40ºC.
- Massage the butter into the white chocolate until no lumps remain.
- Pour the 40ºC cream mixture and the 40ºC lemon juice over the white chocolate. Stir in small circles to emulsify, then spread outwards.
- Spread into a 9" x 9" silicone baking pan. Cover with plastic wrap directly on the surface and allow to crystalize overnight.
- Precoat the top side in tempered dark chocolate. Let set.
- Remove from the pan. Cut into 1" squares. Dip in dark chocolate. Place on wax paper overnight to set.
Next time
- I'll do a better job tempering the dark chocolate. The white chocolate (and consequently the ganache) was perfect, but the dark chocolate coating was not tempered correctly.
- I'll spread in two 9" x 9" silicone pans so that I get 1" x 1" x 1/2" pieces. 1" cubes are just a little too big.
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